What
Cafe /Fast food service
Self service
Buffet service
Waited service
Plate service
Gueridon service
Carvery
Vending machine
Travel service eg in-flight catering
Manager
Head chef
Sauce chef
Larder chef
Pastry
Vegetable chef
Commis
Restaurant manager
Head waiter
Wine waiter
Full time staff (permanently
employed)
Part time staff (fewer hours per week)
Casual staff (employed occasionally eg
for a wedding)
Wash hands/equipment/surfaces
Cook thoroughly (75c)
Cool quickly
Check for pests/use bin lids
Check sell by dates
Use HACCP
Listen to environmental health officer
Use HASAWA
Health and safety signs
Knives
Pans
Deep fat fryers
Electrical
Fires
First aid kit
Falls
Burns/scalds(wet heat)
Cuts
Meat (beef/pork/lamb)
Poultry (chicken/.duck/turkey)
Fish
How/Why
TYPES OF FOOD SERVICE
Food at counter /fewer staff/quick service
Fewer staff/quick service
Fixed price self-service/fewer staff/quick service
More high class/do need seats and staff
Chef puts food on plate /control of portion size
Chef cooks at table/impresses customers
Chef carves fixed price/less staff/ customer can choose
No staff/hygienic
No waste. Customer can preorder
JOB ROLES
In charge of company /makes profit/ everything work properly
Manages kitchen/menu/staff. Does rota/hiring
Second to head chef. Sauce/soup/stews
Cold food/buffets
Pastry/dessert/bread. Writes dessert menu
Soups/veg/eggs
Learning the trade. Assists other chefs
In charge of restaurant. Hires waiters/ takes bookings
Greets and seats customers. Organises and trains waiters
Helps customers choose/ orders wine. Serves wine and other drinks
Will work according to contract(when told)
Can be used when busy. Cost less.
Cheaper than full time staff
FOOD SAFETY
Avoids cross contamination
Kills bacteria
Stops bacteria multiplying
Stops them spreading disease
Stops food rotting/waste
Hazard analysis critical control point
Will/fine/imprison/shut you down
HEALTH AND SAFETY
Health and safety at work act ( good lighting/training/fire prevention/first
aid kit)
Yellow=warning blue =mandatory(must)
Red stripe=prohibition (ban) green=first aid
Red=fire
Use blocks/keep sharp
Handles in/lift carefully
Don’t overfill/avoid splashes/stand back
Unplug/train staff/avoid water
Have a fire policy/drills
It’s the law
Warning signs/sensible shoes
Under cold water 10 min/no cream/medical help
Wash/dry/blue plaster/hold above head
FOOD PREPARATION
Cheap and tough (stew)/expensive(eg steak) grill/protein and iron
Cook thoroughly/store at bottom of fridge/protein
Keep cold/cook while fresh(firm flesh/good smell)/contains protein
What
How/Why
Fruit and veg
Should be firm and plump/don’t overcook /contains vitamins, fibre and
minerals
Keep in airtight containers/good source of carbs
Last a long time/save time/need less skilled staff
Cereals(flour/pasta/oats/rice/corn)
Convenience food
(premade/frozen/tinned/dried/chilled)
Eggs
Store cool/cook thoroughly(salmonella) /contains protein and vitamin D
Dairy (milk/ yoghurt)
Keep in fridge/contains calcium but can be high in fat (use skimmed milk
or low fat yoghurt)
Dairy (cream)
Single(low fat)=cooking
Whipping (med.fat)=whipping
Double(high fat)=with dessert
Dairy (cheese)
Hard (eg cheddar)
Blue (eg stilton)
Soft (eg brie)
Cakes and biscuits
Creaming/whisking/rubbing in/melting methods
Dough (flour/yeast/water/salt)
Knead to work the gluten.
Leave to prove (yeast gives off carbon dioxide)
Bake in hot oven
Add seeds/cheese/olives
Pastry
Sieve flour
(shortcrust/sweet/puff/choux/filo)
Use cold butter
Rub in fat with fingertips
Use cold water
Don’t overknead
COOKING METHODS
Boiling/simmering
Simple/quick
Poaching
Good for delicate food eg salmon
Stewing/braising (fried to brown first) Good for tough meats
Steaming
Preserves colour/texture/vitamins
Pressure cooking
Quick
Blanching (parboiled and cooled)
Preserves colour/texture/vitamins
Microwaving
Really quick
Shallow frying
Fry on both sides. Quick
Deep fat frying
High fat but tasty/good texture. Batter preserves delicate foods eg fish
Stir frying
Quick/ healthier than other frying
Baking
Healthy/good texture but food can dry out
Roasting
Good colour/texture. Inside stays moist
Grilling /BBQ
Healthy/good colour. Can burn
PRESENTATION
Colour /texture /flavour/shapes
Have a range
Layout
Stack food. Use different shaped dishes
Temperature
Hot food on hot plates. Cold food on cold plates
Timing
Don’t make customers wait. Keep food hot
Protein
Carbohydrates
Fats
Vitamins
NUTRITION
Growth and repair of cells. Found in meat / fish/ dairy/ eggs/ beans
Gives us energy. Found in bread/flour/potatoes (good slow release) and
sugar (bad quick release)
Give you energy and keep you warm). Found in meat butter and cheese
(saturated, bad) and nuts, seeds, fish (unsaturated, good)
A= eyes=fish/eggs/ green veg
B=energy from carbs= cereal/meat/fish
C=fight disease=oranges/red veg/potatoes etc
D=bones and teeth=eggs/oily fish
What
How/Why
Minerals
Calcium=bones=dairy/green veg/tofu/soy beans
Iron= blood (avoid anaemia)=red meat/green veg
Helps with digestion (avoiding constipation)
Low fat
Low sugar
Low salt
High fibre (include lots of fruit and veg.)
Varied
Diabetes/heart disease/high blood pressure/cholesterol/cancer
High blood pressure
Fibre and water
Balanced diet
Obesity ( too much sugar/carbs/fat)
Too much salt
Eatwell Plate
(lacto ovo) Vegetarian
Vegan
Gluten intolerant (coeliac)
Nut allergy
Lactose intolerant
Nutrition
Colour/flavour/texture
Time of year
Skills of chef
Equipment available
Time
Customer appeal
Cost
Dietary/ cultural requirements
Why
Scoops
Ladles
Ramekins/pots
Decoration
SPECIAL DIETS
No meat or fish. Eat tofu/quorn/nuts/beans for protein
No animal products including eggs, dairy, honey
Can’t eat wheat/rye/oats
Very dangerous, can die. Keep nuts separate and label food.
Can’t eat milk/yoghurt/cheese/butter/cream
MENU PLANNING
Protein carbs and veg
Use a variety
Salad in summer/hot in winter. Food is cheaper. People like locally
produced food
How skilled is your chef?
You can’t make bread if you don’t have an oven! (eg in a field)
How much time do you have to make the food?
Kids food for kids etc.
You need to make a profit!
Veggie/low fat/ halal etc.
PORTION CONTROL
Make profit/avoid waste/plan how much you need to buy/consistency
Ice cream/mash/cup cake mixture
Soups/sauces/stews
Pies/desserts
What
Outgoings
Profit
Selling price
Hand
Powered large
Powered small
Powered safety
Crockery (bowls, plates etc) and
cutlery(knives, forks, spoons)
Glassware
Knives (cooks, vegetable, boning etc)
Why?
Types
How to do it well
Specific needs
Why
Types
ICT
Why
Water
Equipment
Why
Reduce
Reuse
Recycle
Why
Glass
Plastic
Metal
Cardboard
How/Why
COSTING
Ingredients, overheads (gas/electrics/rent), wages
Anything left after paying for outgoings
Cost of ingredients x100 divided by 40
EQUIPMENT
Whisks, spatulas, spoons. Clean after use and don’t lose
Ovens, fryers, floor standing mixers, grills
Kettles, blenders, microwaves, coffee machines,
Service regularly, turn off when cleaning, train staff, follow manufacturer’s
instructions
Dishwasher safe. Check before giving to customers
Handle carefully. Check for cleanliness and chips
Keep sharp, clean and dry. Right knife for the right job. Keep blade point
down. Don’t catch if falling. Don’t put in washing up water
COMMUNICATION
Avoids mistakes and inefficiency. Gets the right food delivered on time.
Keeps customers happy.
Verbal, written (eg food orders), phone(taking bookings/ordering
deliveries of food), ICT (eg email, websites to advertise your restaurant)
Watch customers to see what they might need. Make eye contact. Smile.
Be knowledgeable, polite and honest. Be positive. Speak clearly. Apologise
and offer replacements if necessary.
Speak clearly and be patient with deaf people and children.
RECORD KEEPING
Check stock levels, save money. Help caterers to plan (customer numbers
and ordering). Legal requirement.
Stock control sheets, accident books, rotas, food orders, restaurant
bookings, bills
EPOS (electronic point of sale) bank card machines. Stock control systems
(bar codes) databases of recipes and ingredients. Spreadsheets eg to
organise events. Dietary analysis (calculate nutrition of food or record
special dietary needs)
ENERGY AND WATER
Environmentally friendly (climate change, land fill, pollution). Good
reputation. Save money
Cover pans, only use what you need. Cook foods together. Don’t let taps
drip. Use a washing up bowl.
Fully load dishwashers, use economy settings. Turn off. Service. Energy
efficient equipment.
REDUCING WASTE
Landfill, pollution. Saves energy making new products. Won’t run out of
resources
Order in bulk. Use products with less/biodegradable packaging. Rotate
stock. Order correct amounts. Portion control. Portion sizes.
Glass bottles. Plastic containers as storage. Crates for storing stock. Use
leftovers to make new dishes. Use peelings/bones for stock.
Glass, plastic, card, paper, metal. Food waste can be composted
PACKAGING
Protection, keep fresh, transport, hygiene, information, look nice
Strong, can see contents, can be recycled. Can break. Heavy
Cheap, light, hygienic, microwaveable. Some can’t be recycled
Strong, can be recycled. Heavy. Can’t be microwaved.
Biodegradable, light, recyclable. Can get squashed.